I know I’ve said it before, risotto is all about patience. So if you don’t have patience, don’t make it; if you’re working on your patience maybe give it a try. There’s nothing daunting about risotto, it’s just time consuming. Anthony’s recipe focuses on simple ingredients to make excellent side dish, or for me, a main course.
- 1 1/2 Quarts Chicken Stock
- Generous pinch of Saffron Threads
- 1/4 Cup Extra Virgin Olive Oil
- 1 Small Yellow Onion, peeled and finely diced
- 1 1/2 Cups Carnaroli Rice, or sushi rice, it’s all the same small grain
- 1/2 Cups Dry White Wine, like a Sauvignon Blanc, Pinot Grigio, Pinot Noir
- 4 TBSP Cold Unsalted Butter, cut into small chunks
- 1/2 Cup Finely grated Parmigiano-Reggiano Cheese
- Salt to taste
Let’s Get Cooking
Pour half the stock into small pot and add in the saffron threads. Bring to a low simmer over med-low heat.
In another medium pot, heat up the oil over med-low heat and add in the onion. Stir to coat the onions in the oil and cook until they are soft, but not browned, about 5 min. Stir in the rice and increase the heat to med-high heat. Cook about 3-4 min, until the rice smells toasty. Decrease the heat to med-low and add in the wine, stir until the wine is absorbed and the smell has cooked off.
One ladle at a time, add in the saffron infused stock, stirring the rice as it becomes absorbed. Once all the saffron stock has been added, heat the remaining stock in the same pot and use for the rice. Taste the rice for doneness, it should be tender and cooked through.
Beat in the butter and cheese into the hot rice mixture with a wooden spoon. Season with salt & enjoy!
Made with Love,